© 2007

Bioactive Egg Compounds

  • Rainer Huopalahti
  • Rosina López-Fandiño
  • Marc Anton
  • Rüdiger Schade
  • The book is a result of the European COST (European Cooperation in the Field of Scientific and Technical Research) Action 923 on Multidisciplinary Hen Egg Research

  • an egg is a chemical storehouse for a potential new life" (from the description of the COST program)


Table of contents

  1. Front Matter
    Pages i-xx
  2. Composition and Extraction of Egg Components

    1. Egg Yolk Compounds

      1. Marc Anton, Oscar Castellani, Catherine Guérin-Dubiard
        Pages 17-24
      2. Rudiger Schade, Pablo Anibal Chacana
        Pages 25-32
    2. Egg White Compounds

      1. Grezegorz Lesnierowski, Jacek Kijowski
        Pages 33-42
      2. Fabiana Superti, Maria Grazia Ammendolia, Francesca Berlutti, Piera Valenti
        Pages 43-50
      3. Valerie Lechevalier, Thomas Croguennec, Françoise Nau, Catherine Guérin-Dubiard
        Pages 51-60
      4. Jaakko Hiidenhovi
        Pages 61-68
      5. Thomas Croguennec, Catherine Guérin-Dubiard, Françoise Nau
        Pages 69-74
      6. Françoise Nau, Catherine Guérin-Dubiard, Thomas Croguennec
        Pages 75-80
      7. Sophie Réhault
        Pages 81-83
      8. Sophie Réhault
        Pages 85-92
      9. Catherine Guérin-Dubiard, Françoise Nau
        Pages 93-98
    3. Egg Shell Compounds

      1. Yves Nys, Joel Gautron
        Pages 99-102
      2. Joel Gautron, Yves Nys
        Pages 103-108
      3. Joel Gautron, Yves Nys
        Pages 109-115
  3. Use of Egg Compounds for Human Nutrition

    1. Ingrid Seuss-baum
      Pages 117-144
    2. Yoshinori Mine, Marie Yang
      Pages 145-158

About this book


Hen eggs have exceptional potential as an inexhaustible source for a variety of products with unique properties. These products are valuable to human health and nutrition and can be used as raw materials for diverse purposes in the cosmetics and pharmaceutical industries.

Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. Procedures for processing egg compounds to improve their nutritive value are described, including the concept of so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

The chapters are by authors from 12 countries, all renowned specialists, who are active in various fields of egg research, such as quality control, biochemistry, biophysics and biotechnology.


Antibacterial Antibacterial activities Antibodies Biotin Nutrition Poultry Proteases Riboflavin Vitamin allergy biochemistry biotechnology proteins tea

Editors and affiliations

  • Rainer Huopalahti
    • 1
  • Rosina López-Fandiño
    • 2
  • Marc Anton
    • 3
  • Rüdiger Schade
    • 4
  1. 1.Department of Biochemistry and Food ChemistryUniversity of TurkuTurkuFinland
  2. 2.Mercedes Ramos: Instituto de Fermentaciones Industriales (CSIC)MadridSpain
  3. 3.UR1268 Biopolymères Interactions AssemblagesNANTESFrance
  4. 4.Institut für Pharmakologie und ToxikologieCharité-Universitätsmedizin BerlinBerlinGermany

Bibliographic information